Wednesday, January 8, 2014
Dry Salt Preserving Fresh Meat, 2nd Piece Taste Test
Yesterday, I taste tested the second piece of meat from the “Dry Salt Preserving Method” test.
Link to beginning test: http://livingprepared.blogspot.com/2013/12/dry-salt-preserving-fresh-meat-1st.html
Well, it was as bad as the first piece. I simmered the meat to draw out the salt but it was useless and the meat was so tough and so salty it was inedible. This experiment shows this is not the way for me to preserve raw meat for a year or so. However a salt brine method which I did earlier worked out very well and is a viable option for meat preservation using salt.
I have been told that if I used a larger piece of meat it would work out better. Well I’m not going to invest the money to find out because I have better proven methods.
I prefer to pressure canning meat as the best way to preserve meat without refrigeration. I’ve done it before and it produces outstanding meat taste and texture.
I will not continue this test!